Why cold-proof anyway?
Cold proofing sourdough involves placing it in the refrigerator for an extended period, normally over 5 hours and up to 48 hours.
Over several hours the dough slowly decreases in temperature and extends the final part of the fermentation process. I find that this improves the flavour of my sourdough loaf, but there are a couple of additional bonuses.
Because the dough drops in temperature, it can be held in the fridge for some time without too much danger of the dough over fermenting, this makes scheduling the baking process easy. If I plan to bake at 8:00 but get delayed, the dough will sit quite happily in the fridge until I’m ready to bake.
During the cold-proof, the dough drys out sightly on the outside creating a thin skin making it easy to handle and a doddle to score.
But the big question is… Should we leave the dough covered or uncovered in the fridge?
I employ both methods with success but the decision to cover or not depends on which fridge I use to cold-proof my dough.
My backup fridge is simple. The temperature is controlled by a cooling panel located on the inside (back) of the fridge.
As the panel goes through its cooling cycle moisture freezes and thaws which stops the fridge from becoming too dry. There are no fans operating in the fridge so the air is still.
Thanks to these two elements I can leave my dough uncovered in this fridge with no danger of it drying out. I have the best results when I place my basket on the middle shelf with another shelf located about 5 cm from the top of the basket.
My kitchen fridge is another story. It has an airflow system which circulates the cold air. This is great for keeping an even temperature throughout the fridge but not so great if you leave your dough uncovered while cold-proofing.
The circulation of the air in the fridge excessively dries out my dough. It loses a lot of moisture which negatively affects the oven spring and leaves the final loaf looking constrained on the outside and dry and tight on the inside.
So, when I proof in my kitchen fridge that has the airflow system I cover my dough with a plastic bag.
I place the basket inside, fold the bag over and place the opening of the bag under the basket. This creates a micro-climate for my dough and stops it from drying out. I try to keep my plastic usage to a minimum and have been using the same bags to cover my dough for over a year now.
Even though the dough is contained in a humid environment inside the bag, the rattan basket or cloth insert is able to wick some of the moisture away from the surface of the dough. This creates the thin dry skin on the exterior of the dough which makes it easy to handle and score.
Using a bag will not cause your dough to stick to the basket. If you are experiencing problems with the dough sticking then you should check for other causes. Make sure your dough isn’t overly hydrated and hasn’t over-fermented.
Using rice flour to dust your dough and the basket is a great way to ensure your dough doesn’t stick. I used white bread flour for dusting for years but have had better success with rice flour. The dough pops straight out of the basket without any danger of sticking.
Conclusion
Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn’t get too dry and there aren’t any fans circulating air which could cause the dough to dry out.
Each and every fridge will have a different micro-climate that is influenced but the operation of the unit, the ingredients stored inside and the way they are covered.
As with any aspect of sourdough, it’s worth experimenting and seeing what process works best for you.
In the video below I dive a little deeper and show you the differences in my fridges when cold proofing.
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FAQs
Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn't get too dry and there aren't any fans circulating air which could cause the dough to dry out.
Should dough be covered or uncovered when proofing? ›
“Draping your dough with a kitchen towel is not a sufficient cover — your dough will dry out, forming a skin,” says Martin. “Use an airtight lid, bowl cover, or plastic wrap instead.” If you're doing a lot of bread baking, consider a lidded dough-rising bucket.
How do you proof dough when it's cold? ›
To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.
What happens if you leave dough uncovered? ›
Air Exposure Can Ruin Your Loaf
When dough is left uncovered, the water molecules on the surface begin to evaporate as the dough comes into contact with the air and it will start to dry out from the exposure.
Is it better to proof dough in the fridge? ›
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.
Do you cover bread in proofing basket? ›
Place the dough in the basket with the seam side facing up. Cover the basket and allow the dough to proof according to the recipe's instructions. A lot of bakers like to use a shower cap to cover their dough, as the elastic clings easily to the sides of the basket. A proper bowl cover is another great choice.
How long does it take to cold proof dough? ›
How long is bread dough proofed at cold temperature? Generally, the dough is proofed at a cold temperature for 8 to 16 hours, depending on the temperature. The period is commonly overnight for a home baker (and many professional bakers).
Do you cover dough when chilling? ›
For longer storage, we recommend forming the dough into a large round, then wrapping it in plastic wrap. This will protect the dough from any potential aromas in the fridge. For slice-and-bake icebox cookies: On a sheet of plastic wrap, transfer the room temperature dough.
Why won't cold dough rise? ›
If it's cold in your house, your dough will be sluggish, so you'll want to find a warm spot for it to rise. When you control for temperature — the temperature of the dough and of the room — you can get your dough into the Goldilocks zone for optimal fermentation.
How to properly proof dough? ›
Carefully fill an oven-safe dish with several cups of boiling water, then place the water-filled dish on the bottom rack of your oven. Bread dough rises well in a moist and warm environment, between 70–80°F, so be sure to keep the oven off unless you plan to use a specialized proofing setting.
For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something. Also make sure your bowl is deep enough for the dough to double in size without hitting the cover and impeding its rise.
Should I cover dough with plastic or cloth? ›
While it's always wise to work with a moistened cloth, this is particularly useful for low-hydration doughs as dry fabric would absorb even more of the dough's scarce moisture. That said, should you notice that the towel is starting to dry, spritz it with some water to ensure the dough isn't compromised.
How do you cover dough to rise in the fridge? ›
I often just grab a large pot lid and use that over a bowl of proofing dough. A sheet tray works too — just make sure the seal is tight enough to prevent any air movement. For especially large batches I often use a food-safe trash bag, placing the entire bowl of dough inside the bag.
How to speed up proofing? ›
A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.
What are the advantages of cold proofing? ›
Proofing sourdough in the fridge is effective because it allows the dough to rest in its shaping container while developing superior sourdough flavor. Unlike bulk fermentation (which must be done at room temperature), proofing can be done in cold fridge temperatures.
Does covering dough make it rise faster? ›
Lay the damp towel over the dough.
The moisture from the damp towel will help the dough rise faster. Use two overlapping damp towels if you have a lot of dough to cover.
What is the best way to proof dough? ›
You can proof bread dough with nothing more than a lightly greased deep mixing bowl (large enough for dough to double in size), a bowl cover and a moist, warm environment. Cover the bowl with a lid, cloth or plastic wrap spritzed with oil, then allow the dough to rise in a warm and draft-free environment.
Can you proof dough in an airtight container? ›
Keep dough in a food-safe container and cover with a lid with an airtight seal. A well-made pizza dough box prevents crusting on top and encourages complete and consistent proofing.
